More Great Recipes: Omelet/Frittatas

Nana's Matzoh Napoleon


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Member since 2014

Serves 8 | Prep Time 25 | Cook Time 25

Ingredients

1 Box Matzo
12 Eggs
1 Cup Heavy Crème
8 ounce package of Italian Salami
3.5 ounce can Smoked Salmon
4 Tablespoons Butter
1 Tablespoon Capers
¼ Cup Cannoli Crème
1 Tablespoon Chopped Chives
¼ Cup Grated Parmesan
Vegetable Oil for Frying
Salt to taste


1. Heat a small pot with the oil to 375 degrees.



2. Prepare the egg wash by cracking the eggs into a bowl or blender with the heavy crème and salt. Whisk or blend for 3 minutes.



3. Dredge the matzo with the egg mixture and let sit for at least 5 minutes.



4. With a sharp knife cut the matzo after soaking in the egg mixture into four equal squares.



5. Put a small amount of oil in a hot pan and sprinkle parmesan cheese into the middle, cook until browned and carefully remove, and place on a paper towel and set aside.



6. Fry matzo pieces in a pan with oil and a little butter on both sides.



7. Scramble the extra egg mixture with the capers and salt to taste.



8. Fry the salmon in the oil until golden brown and set aside.



9. Heat up the salami in a frying pan and set aside.



10. Now the fun part, assemble the napoleon!


Start with a piece of the Matzo, then a slice of salami, then the scrambled eggs and repeat until you have 3 or 4 layers, depending how daring you are. Put a scoop of the cannoli crème on top and garnish with the fried salmon, chives, capers and parmesan crisp. Eat, Manga!


Pairs Well With


Notes

Sunday morning breakfast was a special time at our house. It was a time when we all sat down together for the best meal of the week. My Mom used to make Matzoh Brie the way her Mom taught her with lots of butter, eggs, matzo and lots of love. Any good Jew knows it's not traditional to mix dairy and meat so the addition of salami wouldn't exactly be rabbi approved. My folks also owned a pizza store so it seems natural to tap into my Italian culinary roots and add not only Italian salami but a dollop of cannoli crème on top as well as a piece of salmon (we called it lox). These very special foods bring me right back to our family's breakfast table for Sunday morning breakfast! It is a combination of my Jewish and Italian cultures and nothings brings me home like Nana's Matzoh Brie!

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